Butterscotch Mousse Cake
Prep
30 mins
Cook
20 mins
Servings
6
Difficulty
Easy
This butterscotch mousse cake is my go to dessert when I want something that looks fancy but doesn't require hours in the kitchen. With just thirty minutes of prep and twenty minutes of baking, you'll have a show stopping cake ready to impress. The beauty of this recipe is its simplicity and cost effectiveness, using basic pantry staples you likely already have on hand. I love that eggs are packed with choline, which supports brain health, making this indulgence feel a little bit virtuous. The butterscotch syrup creates a luxurious, creamy filling that balances perfectly with the light cake base, while the chocolate shavings and whipped cream finish really take it from ordinary to something special.
Ella x
Ingredients
- 200butter
- 250caster sugar
- 100butterscotch syrup
- 150unsalted milk
- 2 gsalt
- 4egg whites
- 150 gall-purpose flour
- 2 gbaking powder
- 2 mLvanilla extract
- 200buttercream
- 50 gchocolate shavings
- 100 mLwhipped cream
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease a 20cm round cake pan.
- 2
In a medium saucepan, melt the butter over low heat. Add the caster sugar and cook, stirring occasionally, until the mixture turns a deep amber colour.
Tip: Be careful not to burn the mixture.
- 3
Remove the saucepan from the heat and gradually pour in the butterscotch syrup and unsalted milk. Whisk until the mixture is smooth.
- 4
In a separate bowl, beat the egg whites until stiff peaks form. Set aside.
- 5
In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the vanilla extract and whisk until combined.
Tip: Make sure to sift the flour before measuring.
- 6
Add the melted butter mixture to the flour mixture and mix until just combined.
Tip: Be careful not to overmix.
- 7
Gently fold in the beaten egg whites until no white streaks remain.
Tip: Use a spatula to gently fold the egg whites.
- 8
Pour the batter into the prepared cake pan and smooth the top.
Tip: Use a spatula to smooth the batter.
- 9
Bake the cake for 15-20 minutes or until a toothpick inserted in the centre comes out clean.
Tip: Check the cake after 15 minutes and cover with foil if needed.
- 10
Remove the cake from the oven and let it cool in the pan for 5 minutes.
Tip: Use a wire rack to cool the cake.
- 11
Transfer the cake to a wire rack to cool completely.
- 12
To make the buttercream, beat the butter until light and fluffy. Gradually add the whipped cream and beat until smooth.
Tip: Add a few drops of vanilla extract for extra flavour.
- 13
To assemble the cake, place one cake layer on a serving plate. Spread a layer of buttercream on top of the cake. Repeat with the remaining cake layers and buttercream.
Tip: Use a spatula to spread the buttercream evenly.
- 14
Decorate the cake with chocolate shavings and whipped cream.
Tip: Use a spatula to spread the whipped cream evenly.
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